Healthy Vegetable Frittata Recipe
Looking for an easy and versatile breakfast recipe? This healthy vegetable frittata recipe is perfect for those who crave an easy and nutritious breakfast!
Servings: 4 servings
Calories: 237kcal
Ingredients
- 6 whole eggs
- ¼ cup half & half
- 3 Tablespoon water
- salt and freshly ground black pepper to taste
- 1 Tablespoon extra virgin olive oil
- 6 baby Portobello mushrooms washed, gills removed, stems chopped, and caps cut into thin slices
- 2 handfuls baby arugula and spinach washed and dried
- ½ red bell pepper diced
- 2 oz. Feta cheese crumbled into chunks
Instructions
- In a medium bowl, whisk together 6 eggs, half & half, water, salt, and freshly ground black pepper until blended. Set aside.
- Add olive oil to a 10” non-stick skillet and heat over medium heat on your stove top. Add Portobello mushroom slices and and diced red pepper and cook approximately 5-6 minutes, stirring occasionally.
- Add spinach and arugula blend to pan and stir constantly until just wilted, approximately 1-2 minutes.
- With a spoon, spread cooked vegetables into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and greens throughout. Pour the beaten eggs on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.
- Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and spread Feta chunks across the top of the frittata before covering again until eggs are cooked through.
Cut into individual slices and serve warm or at room temperature
Notes
Baby spinach can be substituted for the spinach and arugula blend.
This frittata reheats well; I like to make it on the weekend for grab and go breakfasts during the week.
Nutrition
Serving: 1grams | Calories: 237kcal | Carbohydrates: 9g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 297mg | Sodium: 368mg | Fiber: 3g | Sugar: 5g
